Xanthan Gum

Xanthan Gum is produced through the fermentation of carbohydrates such as corn starch and cane sugar by Xanthomonas campestris. It is available in the form of a white or light yellowish powder.

Alternative names:

Xanthomonas campestris gum, Xanthan polysaccharide, corn sugar gum, Xanthan

A maximum of 2 years in a cool and dry environment with proper ventilation

In 25kg Boxes

Xanthan Gum offers a broad spectrum of texture and modifying properties.

Food and Beverages

One of the key features of xanthan gum is its ability to create high-viscosity solutions even at lower concentrations, making it highly advantageous in the production of food products where a low concentration is required for desired results without impacting the final taste. Primarily used as a thickener and stabilizer, Xanthan Gum finds application in various food products such as ice cream, sauces, condiments, chocolates, confectionery, and ready-to-eat soups. In dough, the xanthan gum solution reduces flour sedimentation, improves gas retention, and creates a uniform coating, contributing to softness and air retention in baked and pastry products. It is also used as a binding agent in gluten-free cake and bread products. Xanthan gum is extensively used in dairy products, preventing water separation from other components of the product.

Xanthan Gum serves as an excellent suspending agent and emulsion stabilizer in pharmaceutical products and is utilized in drug delivery system formulations.

The thickening and stabilizing properties of Xanthan Gum make it suitable for various cosmetic and hygiene products, such as toothpaste. Please note that this translation is a general overview, and specific terms may vary based on the intended context and usage.